Post by Loupy on Aug 18, 2011 16:37:10 GMT -7
Basil Parsley Pesto
From Suzanne Somers' Sexy Forever
Makes about 1 cup
This is the best pesto I have ever tasted in my life. Maybe it’s because I grow my own basil, so it’s that much fresher. Or maybe it’s the pride I take in it that makes it taste so good! Every summer I make batches of this pesto and freeze it in small containers. When freezing, I do not add the Parmesan. It tastes much better if you add it when you are ready to use the pesto. I use this in soups, stuffed under chicken skin, on salads, on tomatoes with mozzarella, and of course over pasta on occasion. When basil is in season, buy as much as you can afford and make your own batches. You will have it all through the winter if you do, and it always zips up a great dish. Count the small amount of pine nuts in this recipe toward your Carbohydrate intake.
Ingredients:
2 cups basil leaves, loosely packed
½ cup fl at-leaf parsley, loosely packed
½ cup freshly grated Parmesan cheese (see Note)
¼ cup toasted pine nuts
¾ cup extra virgin olive oil
1 clove garlic, minced
½ teaspoon sea salt
Freshly ground black pepper
Directions:
Set aside a small bowl filled with ice water.
Bring a small pot of water to a boil and add the basil leaves for 30 seconds to soften.
Remove immediately and plunge the leaves into the ice water. After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out the excess water, and place into a food processor. Add the remaining ingredients and puree until smooth.
Note: If freezing, omit the Parmesan and add after you defrost it.
Last Updated: 05/13/2011
Republished with permission by SexyForever.com, the official Web site of Suzanne Somers, author of Sexy Forever: How to Fight Fat After Forty.
From Suzanne Somers' Sexy Forever
Makes about 1 cup
This is the best pesto I have ever tasted in my life. Maybe it’s because I grow my own basil, so it’s that much fresher. Or maybe it’s the pride I take in it that makes it taste so good! Every summer I make batches of this pesto and freeze it in small containers. When freezing, I do not add the Parmesan. It tastes much better if you add it when you are ready to use the pesto. I use this in soups, stuffed under chicken skin, on salads, on tomatoes with mozzarella, and of course over pasta on occasion. When basil is in season, buy as much as you can afford and make your own batches. You will have it all through the winter if you do, and it always zips up a great dish. Count the small amount of pine nuts in this recipe toward your Carbohydrate intake.
Ingredients:
2 cups basil leaves, loosely packed
½ cup fl at-leaf parsley, loosely packed
½ cup freshly grated Parmesan cheese (see Note)
¼ cup toasted pine nuts
¾ cup extra virgin olive oil
1 clove garlic, minced
½ teaspoon sea salt
Freshly ground black pepper
Directions:
Set aside a small bowl filled with ice water.
Bring a small pot of water to a boil and add the basil leaves for 30 seconds to soften.
Remove immediately and plunge the leaves into the ice water. After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out the excess water, and place into a food processor. Add the remaining ingredients and puree until smooth.
Note: If freezing, omit the Parmesan and add after you defrost it.
Last Updated: 05/13/2011
Republished with permission by SexyForever.com, the official Web site of Suzanne Somers, author of Sexy Forever: How to Fight Fat After Forty.
